Chicken Pot Pie

This yummy yummy pie came to the Martin family via Trina Kuntz 13.5 years ago as our first meal from church after Ande was born. it has been a family favorite ever since!!!


1/3 C marg. or butter
1/3 C flour
1/3 C chopped onion
1/2 t salt
1/4 t pepper
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up chicken or turkey
10 oz frozen peas & carrots

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat again. Stir in chicken and frozen veggies; reserve. Prepare pastry (see below) Roll 2/3 of pastry into pie pan pour chicken filling into pastry-lined pan. Roll remaining pastry to cover pan, placing over filling. Roll edges under; flute. Cut slits in center to allow steam to escape (get creative here, you can make it cute if you want). Cook uncovered in 425 degree oven until crust is brown 30-35 minutes.

Pastry (aka pie-crust)
2 C flour
1 C shortening
1/2 C ice-water (be conservative)
dash o' salt

cut shortening into flour and salt until mixture's clumps are about the size of peas. add half of the cold water, mix (hands work best) adding a little bit of water at a time, until no dry crumbs left and can be formed into ball (but do not over water!). once it is a ball it can be nicely rolled out on floured surface (w/ floured rolling pin) to fit your pan.